Posts from the ‘Ñoquis del 29’ Category

I haven’t been exactly religious about my monthly ñoquis del 29 posts. Meant to bring luck, I try to get to it every month but don’t always make it. It’s a goal I set for myself so I can write my own hall pass when I’m otherwise distracted. Still, I wasn’t taking my chances on skipping January. I had initially thought I’d try gnocchi Parisienne as a follow up to my previous post, but exhausted from travel and deciding that gnocchi should be fun – a starchy puree of anything with only just enough egg and flour added to hold it together – I went pear shaped instead. Read more

I was looking for my monthly (well I try) ñoquis del 29 recipe and found Thomas Keller’s gnocchi à l’Alsacienne from Bouchon. I’m always drawn to Keller recipes when I’m getting ready for a long run. For last winter’s NYC half marathon it was ad hoc at home’sfarro and black rice with roasted autumn squash and this time it was his gnocchi with butternut squash and mushrooms before next week’s full marathon, though both involve a lot of rotating pans and squash cubing just when I’m supposed to be resting up and tapering down. Read more

My monthly ñoquis del 29 post is either very late or extremely early. Meant to bring luck when eaten at the end of the month, I was unlucky the first time I tried to make these gnocchi di susine or plum gnocchis. A Triestian recipe similar to pierogis, they reflect the region’s blend of Mediterranean, Austrian, Hungarian, and Slavic cuisine. I thought it would be a great way to use the late summer plums that are filling the markets and fulfill my August gnocchi post – two birds, lots of stone fruit. Read more

I missed last month’s ñoquis del 29 post due to technical difficulties. I was in the middle of trying this recipe for bread and spinach gnocchi for the first time when a friend called after months of phone tag. Thirty minutes later, we’d finally caught up but I had a too soft mass of spinach flecked dough looking despondent in a mixing bowl. Having mis-measured, I made some adjustments so that they could be shaped but wasn’t hopeful that they’d stand up to boiling water. Read more

I decided to skip last month’s ñoquis del 29 post on a leap year technicality. Picking up in March, I decided to make cornmeal ñoquis baked in béchamel. I had never associated ñoquis with Cuban cuisine but, after finding several references in a few older Cuban cookbooks, I wanted to try it. The cooked cornmeal is shaped into small discs then baked with white sauce or cheese and put under a broiler. Though not like any ñoquis I’d had before, I thought their similarity to gold coins fitted with the Argentinian tradition of putting a coin or peso under your plate while you ate them to attract greater prosperity. I was a little up in the air about doing another one and questioned whether I really wanted to make ñoquis again so soon. As with most resolutions, the first time is all zeal, the second time may be a fluke, and the third time is when you decide whether or not to stick to it. After some starts and stops, I realized that I looked forward to answering the same question in a different way every month. Hopefully, with some consistency, I can be consistently lucky. Read more

It had been a awhile since I’d posted a recipe for ñoquis del 29. A monthly tradition that promises prosperity in Argentina and Uruguay, I wanted to start the year off right. Looking for a new recipe, I remembered my first attempt at Meyer lemon gnocchis a couple of years ago. I wasn’t sure how to go about it then so I thought it would be a good time to make a fresh batch.Read more